Jerky in the smoker advice

fallguy

Active Member
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I just bought my first smoker, a Masterbuilt 40 inch electric smoker. I also bought the Slow Smoker attachment for cold smoking.

I've had good results making jerky in my Cabelas dehydrator but am kicking around doing a batch on the smoker.

So do you guys prefer to dehydrate or smoke your jerky? Anyone start off with a dehyrator and finish up in the smoker?

Any tips on smoking jerky would be appreciated.

Thanks.
 
Should turn out great in the smoker. I usually do it at 160 for a few hours depending on thickness. Until it bends but doesn’t break.
 
I have a Big Chief smoker for meat. I always start out with smoke because I think raw meat absorbs the smoke better. I only run smoke for about the first hour and then just run heat until it gets as done as we like it, usually for about 5-6 hours depending on meat thickness, outside temperature, etc.

Salt, pepper, and smoke, that's it.
 
200 degrees. Can be anywhere from 2. 5 to 3.5 hours depending on outside temps and thickness of meat. Only run smoke for 1.5 hours
 
I have been using a Masterbuilt 40 " for 11 years. Before that I had a Big Chief for many, many years and also still have a dehydrator which I think sucks for wild game.
I buy Hi Country Jerry Cure. Get an even 1/4 inch cut with almost zero fat. No silver membrane as it tastes bad.
I use a washable plastic table cloth over my table. Spread out the jerky pieces and sprinkle the first side. Turn them over and finish. Wrap up for 24 hours. Inna big bowl mix in about 1/2 cup of light corn syrup with the meat using your hands to get it well uniformly coated. Rows sugar would work too I guess . If you want it spicy sprinkle really lightly with Ghost Pepper Wing Dust.
Place in the Masterbuilt - I can get about 12-14 lbs per batch. I use 160° as the temp. I found that 2 pans of Hickory is good- it us strong and more can make the jerky bitter. Watch as bottom racks get done first. Enjoy ! And I never have liked wet cures no matter the recipe. Dr cure is best.
 
My Jerky is da best on planet Earth. Marinate 1/4 " slices overnight with soy/worchestshire/ garlic powder/lemon pepper/and black pepper Smoke setting on the Traeger for @ 2.5 hours . Its awesome.
 
Your Jerky might be second best. I’ve been smoking Jerky fo along time. I still use Big Chief but I cold smoke everything, it doesn’t matter what smoker your using as long as cook slow. A dehydrator doesn’t compare. Marinade 24 hr, lay out on paper towels for half an hour, put in smoker, no I don’t soak the chips, I use a lot of Alder, two pans in the early process that’s all the smoke you need, cook until finished depending on outside temperature, usually 6 to 8 hours.
 
Hawkbill I will disagree with you and Servehim. I've used every marinade there is. Have you tried a dry cure ? The spices stay on the meat and the cure is better. Of course we all have our preferred recipes. Some of my friends I've teriyaki and that is the nastiest flavor. I like original, peppered and my hot and sweet recipe.
 

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